For the swirl:
1 8-ounce package of cream cheese, softened
1/8 cup sugar
1 egg yolk
2 teaspoons milk
For the bread:
1 1/2 cups sugar
1 cup pumpkin puree (plain pumpkin)
1/2 cup canola oil
1/2 cup water
2 cups flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Preheat oven to 350 degrees. Grease and flour your loaf pan. In a small bowl beat swirl ingredients until smooth.
In a larger bowl (or mixer) beat the sugar, pumpkin, eggs, oil and water until well blended. In another bowl sift the dry ingredients until combined. Add 1/3 of flour mixture to wet mixture at a time and blend until combined.
Place batter in your loaf pan and top with dollops of the cream cheese swirl. Swirl the cream cheese mixture into your batter with a knife.
(Full disclosure time: I had trouble swirling in the cream cheese--it wanted to stay on top. I finally managed some semblance of a swirl and judging by the smells coming from the oven, it's not going to make a bit of difference!
(More full disclosure: I forgot the baking soda. Oops. We'll see what happens.)
I baked it for 40 minutes in my overly-hot-oven. Yours might need a full hour.